African Chicken and Peanut Stew
African Chicken and Peanut Stew - This African stew is a slightly spicy nutty stew that can be eaten on its own or with rice.
- 1 liter of chicken broth
- 1 large yellow or white onion; slice
- 1 15 oz chopped tomatoes; Can use RoTel
- 3 inches of ginger roots; peeled and minced
- 1 cup of peanut butter
- 6-8 cloves of garlic; coarsely chopped
- 1 teaspoon of Cayenne or to taste
- 1 cup roasted peanuts
- 1 / 4-1 / 2 cup cilantro; chopped
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
- 2-3 pounds of chicken thighs, thighs and / or wings
- 2-3 pounds of sweet potatoes; peeled and cut into pieces
- 1 tablespoon of ground coriander
First, heat vegetable oil in a large soup pot over medium-high heat. Salt the chicken pieces well, dry them and brown them in oil. Don't overcrowd the jar, so do it in batches. Reserve the chicken pieces as they brown.
Then, sauté the onions in the oil for 3-4 minutes, stirring often and scraping the golden bits from the bottom of the pan. Add the ginger and garlic and sauté an additional 1 to 2 minutes, then add the sweet potatoes and toss to combine.
Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, cilantro and cayenne pepper and mix well to combine. Bring to a boil and taste the salt, adding more if necessary. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat falls easily from the bone and the sweet potatoes are tender.
Remove the chicken pieces and let them cool in a bowl, until they are cool enough to touch. Remove and discard the skin if desired, or chop it up and return it to the pot. Grate the meat from the bones and return the meat to the pan.
Adjust the seasonings for the salt and cayenne pepper, then add as much black pepper as you think you can handle - the stew should be peppered. Stir in the cilantro and serve on its own or with simple steamed rice. Happy Cooking Time.